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New 2019 Winter Classes; Final Mozzarella di Bufala; Grilled Cheese Returns; 'travel' Wales with Caerphilly & Perl Las
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Gorwydd's Caerphilly
The Caerphilly is a traditional Welsh style of cheese, and was supposedly created to be the major part of a coal miner's lunch (coal mining was a huge Welsh industry until the 1980s). During the World Wars, as rationing kicked-in, production was stopped and milk production was diverted to Factory Cheeses made in the England to supply the British public.

It has taken many years for real Caerphilly production to return, although no Caerphilly is made by hand in Wales anymore. Our Gorwydd's (pr: Gore-wiffs) Caerphilly (pr:Care-fillie) is made in Somerset by Maugan and Todd Trethowan, who actually moved there from Wales to take advantage of the better milk in the more lush pastures of the South West.

Caerphilly has a unique texture; yielding, moist, and slightly crumbly textured interior. The rind is also unique, although reminiscent of a 'brie-style' rind (think white and soft), there is more depth, nooks and crannies and less fluff.

The taste of the interior paste, is bright and lactic and a bit milky, which takes on more mushroomy and savory flavours, as you get closer to the rind.

Due to its unique look, 
unique and beguiling taste, it's probably one of our most memorable cheeses that you'll be thinking about, long after the last piece has gone!
 
Final Mozarella di Bufala 2019
This is the last week that we will be receiving our fresh deliveries of Mozzarella di bufala, so if you've not tried it yet, then this will be your last chance!

So, so different from regular cow's milk Mozzarella, with a softer textured inside, creamier taste, and slight saltiness, once you've tried this Mozzarella, with the last of your garden's tomatoes, you'll be desperately looking forward to next Summer!
Perl Las
The Perl Lâs, or Blue Pearl, has to be one of our favorite  hard-to-find Blue Cheeses. It's a recent (within 10 years) creation from the Welsh cheesemaking company, Caws Cenarth, who are based in south central Wales. All their cheeses are made by one man, Carwyn Adams, from milk of his own herd, which graze right outside the cheesemaking room. 


The Perl Las has an initial beautiful creaminess, and as that passes, the saltiness hits you. And finally, on the finish, there is the lingering punch of the Blue. 

If you like strong blues, like St Agur or Stilton, you really have to try it — you'll fall in love!
 
New Winter Classes!
Three new class dates have been released to close out 2019:

• Hands on Mozzarella Making on November 3rd, December 15th

• Cheesemaking First Steps on December 1st.


They make great early Holiday presents, so get a ticket before they sell out!
Grilled Cheese!
They're baaaaack!

This Sunday 29th Sept, our legendary Grilled Cheese return. Gooey, melty, stretch, on freshly grilled bread. It's absolute heaven!

They will run through the winter season!
Coming Events
Join us for some events this year, with more to be announced soon.

Mon Sept 16th: Cheese & Cider Pairing. Join Adam from Boston Cheese Cellar, and Jason from The Haven, as we pair up some top notch cheeses with some refreshing Cider. Entertainment is guaranteed! @ The Haven,  Jamaica Plain

Thurs Sept 19th: Savor the Square. Boston Cheese Cellar will be at the fundraiser for Roslindale Village Main Street, serving our legendary Grilled Cheese! Ticket packages here.

October 3rd: Cheese & Cheesemaking. See a demonstration of cheesemaking, and learn about cheese, cheese making and how it is shaped by our culture. @ Jamaica Plain Branch of the Boston Public Library.

Sat Nov 2nd: Celebrate Alp Steiners Hohberg Join us at Boston Cheese Cellar as we celebrate the end of the Alpine cheesemaking season, and the arrival of new cheese from the Alp. We will have prizes and traditional Swiss stories and music from the talented Gabriela Martina.

Sun Nov 3rd: Hands on Mozzarella Making. Join Adam as you make your own mozzarella at Boston Cheese Cellar, and learn the tips and tricks so that you can remake it at home!

Sun Dec 1st: Cheesemaking First Steps. Learn the basics of cheesemaking, through understanding the science and art that gores into making every cheese. Make Queso Fresco and Ricotta throughout the evening.

Sun Dec 15th: Hands on Mozzarella Making. Join Adam as you make your own mozzarella at Boston Cheese Cellar, and learn the tips and tricks so that you can remake it at home!
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA